Improved process of brewing- beer



therein is raised to 167 onaatns ABRESO H,

OF'NEW YORK, N. y.

Letters Patent N 97,143, dated November 23, 186$).

IMPROVED PROCESS OF BREWING- BEER.

The Schedule referred to in these Letters Patent and making part of the same 1'0 all whom it may concern;

Beit known that .T, Ormnhes Ann'nson, oi' the city, county, and State of New Yorlghare invented a new and improved Process for Brewing Beer; and I (lo hereby declare the following to be a fiill, clear-{and exact description thereof, which will enable those skilled in the art to make and use the same. 7

This invention relates 'to a process for producing what I call Pilsener Rice-Beer, which is 1 llOtlLlCBll by mixing, with the ordinary barley malt, orieapiarter of rice, in the following manner:

I take about one-third of the requisite quantit of water, and heat it in the copper to the boiling-point,

rhilc'the remaining two'thirds of the water are mixed with the ordinary barley-malt in the mash-tun.

I then'raise the temperature of the first mash in the mash tnn to about 95 Fahrenheit, and take a thick mash, by bringing about one-third oi the mash into the copper, where it heated to about 95 UIJOOO, when thorice is added, andthe whole gradually heated for the term-of two hours, until it reaches the boilingpoint, so that by the diastase the rice is eoi'n i letely dissolved, and the transformation of the starch into sugar is effected. p

The mash thus obtained is retln'ned to the mashtun, and thereby the;temperature oi the mass in the mash-tun is raised toabont .llfl or 122; then the second thick mash is prepared, by bringing one-third of tlie. inass-into the copper, where it is again heated tothe boiling-point, as quick as possible, when it is returned to the mash-tun, whereby the temperature therein is raised to about 14! or 150; then theclear wort is pumped up into the copper, and again boiled, and returned to the mash-tun, .whereby the temperature orl75 and after that the mass is left standing; for about an hour, and then the clear wort is drained oii', and the residuum is sprinkled with boiling water or liquor, in four intervals, and the sparges thus obtained are mixed with the wort, the fourth spargc being thereby reduced to from one and one-half to two per centum, according to the sane-harometer of Kaiser. v

Finally, the hops are added, in threeinstalments, two-sixths at the first boiling, throe-sixths ashort time before drawing off the wort, and one-sixth on the hop-screen, whereby the lnpuline is extracted ,irom the hops.

"ihe liquid thus obtained is ihen cooled, and left t ferment in theordinarr manner, but it is desirable to strengthen the either of the fi-rmelnine-substance, by a. liquid extract ot'hops, and by malt-flour.

Instead oi rice, ground starch may be used in the same proportion, and. without changing, the process.

My process may be somewhat modified, by taking,

. after the first mash, tum-thirds of thick mash into the 'Witnesses W. HALZFF, U. \VAnLnns. 

